Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | https://doi.org/10.5433/1679-0359.2021v42n6p3497 http://hdl.handle.net/1843/51951 |
Resumo: | This study aimed to evaluate the effects of rehydration with water or acid whey, as well as the effects of bacterial-enzymatic inoculant on fermentation losses, aerobic stability, and chemical composition and in vitro digestibility of corn grain silages. The treatments consisted of corn kernels (Zea mays) ground through a 3-mm sieve and rehydrated with chlorine-free water or unsalted whey (NaCl) combined or not with bacterial-enzymatic inoculant. This was a 2 x 2 factorial completely randomized design with sources of rehydration (water or whey) and absence and presence of bacterial-enzymatic inoculant with eight replications. Water and acid whey were added to ground corn with 12% moisture in order to increase it to 35%. Rehydrated corn was ensiled in Polyvinyl chloride (PVC) minisilos and stored for 60 d. The bacterial-enzymatic inoculant used was composed of Lactobacillus curvatus, L. acidophilus, L. plantarum, L. buchneri, L. lactis, Pediococcus acidilactici, Propionibacterium acidipropionici and Enterococcus faecium, in concentrations of 1010 CFU g-1and 5% cellulose-based enzyme complex. The aerobic exposure of silages was evaluated for 120 hours. There was interaction (P = 0.02) between the sources of rehydration and the use or not of the inoculant on the values of silage temperature during aerobic exposure. There was a difference for dry matter (DM) losses (P=0.38) between rehydrated corn silages with and without inoculant. DM losses were 37.51% higher in silage without inoculant compared to silage with inoculant (3.84% DM). There was no difference between the sources of rehydration on DM losses (P = 0.39), with a mean value of 4.99%. Corn rehydration using acid whey (P < 0.01) increased 2.19% and 31.36% DM and ash content compared to water, an average of 66.14% and 1.28%, respectively. There was no interaction (P = 0.30) between the sources of rehydration and the use of inoculants on the in vitro digestibility of DM (mean of 79.26%). The use of the bacterial-enzymatic inoculant improved the fermentation characteristics, aerobic stability and nutritional value of corn grain silage rehydrated with water or whey. |
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2023-04-14T15:42:25Z2023-04-14T15:42:25Z202142634973514https://doi.org/10.5433/1679-0359.2021v42n6p34971676-546Xhttp://hdl.handle.net/1843/51951This study aimed to evaluate the effects of rehydration with water or acid whey, as well as the effects of bacterial-enzymatic inoculant on fermentation losses, aerobic stability, and chemical composition and in vitro digestibility of corn grain silages. The treatments consisted of corn kernels (Zea mays) ground through a 3-mm sieve and rehydrated with chlorine-free water or unsalted whey (NaCl) combined or not with bacterial-enzymatic inoculant. This was a 2 x 2 factorial completely randomized design with sources of rehydration (water or whey) and absence and presence of bacterial-enzymatic inoculant with eight replications. Water and acid whey were added to ground corn with 12% moisture in order to increase it to 35%. Rehydrated corn was ensiled in Polyvinyl chloride (PVC) minisilos and stored for 60 d. The bacterial-enzymatic inoculant used was composed of Lactobacillus curvatus, L. acidophilus, L. plantarum, L. buchneri, L. lactis, Pediococcus acidilactici, Propionibacterium acidipropionici and Enterococcus faecium, in concentrations of 1010 CFU g-1and 5% cellulose-based enzyme complex. The aerobic exposure of silages was evaluated for 120 hours. There was interaction (P = 0.02) between the sources of rehydration and the use or not of the inoculant on the values of silage temperature during aerobic exposure. There was a difference for dry matter (DM) losses (P=0.38) between rehydrated corn silages with and without inoculant. DM losses were 37.51% higher in silage without inoculant compared to silage with inoculant (3.84% DM). There was no difference between the sources of rehydration on DM losses (P = 0.39), with a mean value of 4.99%. Corn rehydration using acid whey (P < 0.01) increased 2.19% and 31.36% DM and ash content compared to water, an average of 66.14% and 1.28%, respectively. There was no interaction (P = 0.30) between the sources of rehydration and the use of inoculants on the in vitro digestibility of DM (mean of 79.26%). The use of the bacterial-enzymatic inoculant improved the fermentation characteristics, aerobic stability and nutritional value of corn grain silage rehydrated with water or whey.Objetivou-se avaliar se os efeitos da reidratação com água ou soro de leite ácido, bem como os efeitos da inoculação enzimático-bacteriano influenciam as perdas fermentativas, estabilidade aeróbia e composição química e digestibilidade in vitro de silagens de grãos de milho. Os tratamentos consistiram dos grãos de milho (Zea mays) moídos na peneira de 3 mm e reidratados com água sem cloro ou soro leite sem sal (NaCl) associado ou não com inoculante bacteriano-enzimático. Foi utilizado o delineamento inteiramente casualizado em esquema fatorial 2 x 2, sendo fontes de reidratação (água ou soro de leite) e ausência e presença de inoculante enzimático-bacteriano com oito repetições. A água e soro de leite foram adicionados no milho moído com 12% de umidade visando aumentar para 35%. O milho reidratado foi ensilado em minisilos de Polyvinyl chloride (PVC) e armazenado durante 60 dias. O inoculante enzimático-bacteriano utilizado foi composto por Lactobacillus curvatus, L. acidophilus, L. plantarum, L. buchneri, L. lactis, Pediococcus acidilactici, Propionibacterium acidipropionici e Enterococcus faecium, em concentrações de 1010 UFC g-1 e 5% de complexo enzimático à base de celulose. A exposição aeróbia das silagens foi avaliada durante 120 horas. Houve interação (P=0,02) das fontes de reidratação e uso ou não do inoculante sobre os valores da temperatura da silagem durante exposição aeróbia. Houve diferença entre as silagens de milho reidratado sem e com inoculante sob as perdas de matéria seca (MS) (P=0,38). As perdas de MS foi 37,51% superior na silagem sem inoculante em comparação a silagem com inoculante (média de 3,84% da MS). Não houve diferença entre as fontes de reidratação sobre as perdas de MS (P=0,39), média de 4,99%. A reidratação do milho usando soro ácido (P<0,01) aumentou 2,19% e 31,36% no teor de MS e cinzas em comparação à água, média de 66,14% e 1,28%, respectivamente. Não houve interação (P=0,30) entre as formas de reidratação e o uso de inoculantes sobre a digestibilidade in vitro da MS (média de 79,26%). O uso do inoculante enzimático bacteriano melhorou as características fermentativas, estabilidade aeróbia e valor nutricional da silagem de grãos de milho reidratada com água ou soro de leite.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorengUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASSemina: Ciências AgráriasMilho -- SecagemMilho - SilagemSoro do leiteFermentaçãoFermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculantPerdas fermentativas e composição química e digestibilidade in vitro da silagem de milho reidratada com água ou soro de leite associada com inoculante bacteriano-enzimáticoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43381Fernanda Naiara Fogaça da CruzCarlos Juliano Brant AlbuquerqueFlávio Pinto MonçãoVicente Ribeiro Rocha JuniorAmanda Maria Silva AlencarJoão Paulo Sampaio RigueiraAriadne Freitas SilvaRenan Lucas MiorinAna Cláudia Maia SoaresCinara da Cunha Siqueira Carvalhoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/51951/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALFERMEN~1.PDFFERMEN~1.PDFapplication/pdf352895https://repositorio.ufmg.br/bitstream/1843/51951/2/FERMEN~1.PDF4994eeae997448bfaf946f79093ffd57MD521843/519512023-04-14 16:22:10.422oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-04-14T19:22:10Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
dc.title.alternative.pt_BR.fl_str_mv |
Perdas fermentativas e composição química e digestibilidade in vitro da silagem de milho reidratada com água ou soro de leite associada com inoculante bacteriano-enzimático |
title |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
spellingShingle |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant Fernanda Naiara Fogaça da Cruz Milho -- Secagem Milho - Silagem Soro do leite Fermentação |
title_short |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
title_full |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
title_fullStr |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
title_full_unstemmed |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
title_sort |
Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant |
author |
Fernanda Naiara Fogaça da Cruz |
author_facet |
Fernanda Naiara Fogaça da Cruz Carlos Juliano Brant Albuquerque Flávio Pinto Monção Vicente Ribeiro Rocha Junior Amanda Maria Silva Alencar João Paulo Sampaio Rigueira Ariadne Freitas Silva Renan Lucas Miorin Ana Cláudia Maia Soares Cinara da Cunha Siqueira Carvalho |
author_role |
author |
author2 |
Carlos Juliano Brant Albuquerque Flávio Pinto Monção Vicente Ribeiro Rocha Junior Amanda Maria Silva Alencar João Paulo Sampaio Rigueira Ariadne Freitas Silva Renan Lucas Miorin Ana Cláudia Maia Soares Cinara da Cunha Siqueira Carvalho |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Fernanda Naiara Fogaça da Cruz Carlos Juliano Brant Albuquerque Flávio Pinto Monção Vicente Ribeiro Rocha Junior Amanda Maria Silva Alencar João Paulo Sampaio Rigueira Ariadne Freitas Silva Renan Lucas Miorin Ana Cláudia Maia Soares Cinara da Cunha Siqueira Carvalho |
dc.subject.other.pt_BR.fl_str_mv |
Milho -- Secagem Milho - Silagem Soro do leite Fermentação |
topic |
Milho -- Secagem Milho - Silagem Soro do leite Fermentação |
description |
This study aimed to evaluate the effects of rehydration with water or acid whey, as well as the effects of bacterial-enzymatic inoculant on fermentation losses, aerobic stability, and chemical composition and in vitro digestibility of corn grain silages. The treatments consisted of corn kernels (Zea mays) ground through a 3-mm sieve and rehydrated with chlorine-free water or unsalted whey (NaCl) combined or not with bacterial-enzymatic inoculant. This was a 2 x 2 factorial completely randomized design with sources of rehydration (water or whey) and absence and presence of bacterial-enzymatic inoculant with eight replications. Water and acid whey were added to ground corn with 12% moisture in order to increase it to 35%. Rehydrated corn was ensiled in Polyvinyl chloride (PVC) minisilos and stored for 60 d. The bacterial-enzymatic inoculant used was composed of Lactobacillus curvatus, L. acidophilus, L. plantarum, L. buchneri, L. lactis, Pediococcus acidilactici, Propionibacterium acidipropionici and Enterococcus faecium, in concentrations of 1010 CFU g-1and 5% cellulose-based enzyme complex. The aerobic exposure of silages was evaluated for 120 hours. There was interaction (P = 0.02) between the sources of rehydration and the use or not of the inoculant on the values of silage temperature during aerobic exposure. There was a difference for dry matter (DM) losses (P=0.38) between rehydrated corn silages with and without inoculant. DM losses were 37.51% higher in silage without inoculant compared to silage with inoculant (3.84% DM). There was no difference between the sources of rehydration on DM losses (P = 0.39), with a mean value of 4.99%. Corn rehydration using acid whey (P < 0.01) increased 2.19% and 31.36% DM and ash content compared to water, an average of 66.14% and 1.28%, respectively. There was no interaction (P = 0.30) between the sources of rehydration and the use of inoculants on the in vitro digestibility of DM (mean of 79.26%). The use of the bacterial-enzymatic inoculant improved the fermentation characteristics, aerobic stability and nutritional value of corn grain silage rehydrated with water or whey. |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021 |
dc.date.accessioned.fl_str_mv |
2023-04-14T15:42:25Z |
dc.date.available.fl_str_mv |
2023-04-14T15:42:25Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/51951 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.5433/1679-0359.2021v42n6p3497 |
dc.identifier.issn.pt_BR.fl_str_mv |
1676-546X |
url |
https://doi.org/10.5433/1679-0359.2021v42n6p3497 http://hdl.handle.net/1843/51951 |
identifier_str_mv |
1676-546X |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.none.fl_str_mv |
Semina: Ciências Agrárias |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
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reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
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Universidade Federal de Minas Gerais (UFMG) |
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UFMG |
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UFMG |
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Repositório Institucional da UFMG |
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Repositório Institucional da UFMG |
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